If you like something…

Author Notes:This pungent salad is great on its own or as a sandwich fixing. Use a carrot peeler to peel the carrots into long, graceful ribbons or a mandoline slicer to cut them into matchsticks. To peel the carrots easily, lay them on a cutting board, hold onto the stem end, and rotate as you peel away each section. Marinate the salad for a few hours before serving to let the nutty toasted sesame oil infuse the carrots. (This recipe is from The New Persian Kitchen by Louisa Shafia). —Louisa Shafia

Serves: 4

1/2
cup sesame seeds

1
garlic clove, minced

2
tablespoons white vinegar

2
tablespoons rice vinegar

1
tablespoon honey

1
tablespoon toasted sesame oil

1
teaspoon red pepper flakes

Sea Salt

1 1/2
pounds carrots, cut lengthwise into thin ribbons

1
cup tightly packed fresh cilantro

Heat a small skillet over medium-high heat. When hot, add the sesame seeds and alter- nate between shaking the pan and stirring the seeds. When the seeds start to pop, after a couple of minutes, transfer them to a plate and let cool to room temperature.

In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, red pepper flakes, sesame seeds, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season to taste with salt and serve.